The role turns the Head Chef's direction into consistent daily execution, leading services, organising people and preparation, and protecting food safety and commercial control on every shift. The role turns the Head Chef's direction into consistent daily execution, leading services, organising people and preparation, and protecting food safety and commercial control on every shift. CORE RESPONSIBILITIES · Run service or designated kitchen sections, maintaining pace, consistency and clear communication. · Check mise en place, quality, seasoning, presentation and handover before service. · Allocate work fairly and coach chefs through practical, timely feedback. · Support rotas, ordering, stock counts, GP control and waste reduction at the appropriate level. · Maintain food safety, allergen, cleaning, temperature and labelling controls. · Contribute ideas for menus, specials, preparation methods and operational improvements. · Act as a calm, accountable leader in the Head Chef's absence. ACCOUNTABILITY AT THIS LEVEL · Lead delegated shifts or sections, confirming priorities, deployment, breaks, standards and escalation routes before service. · Give timely feedback, record material issues and follow through agreed actions rather than leaving them for the next shift. · Use labour, stock, guest and operational information to make proportionate decisions within delegated authority. COMMERCIAL & QUALITY CONTROL · Check prep levels, reservations, events, deliveries, equipment and staffing before confirming the service plan. · Verify recipes, yields, portioning, presentation, wastage and stock use, correcting drift and explaining material variances. · Complete or check ordering, receiving, temperature, traceability, cooling, cleaning and close-down records as delegated. WHAT SUCCESS LOOKS LIKE · Service is controlled and food leaves the kitchen consistently. · Preparation, stock and handovers are accurate and complete. · Junior chefs receive clear direction and develop their skills. · Safety, cleanliness and allergen controls are reliable. · Services are properly prepared and the brigade understands both the plan and likely pressure points. · Standards remain consistent when the Head Chef is absent or working elsewhere. SKILLS, EXPERIENCE & APPROACH · Strong experience at the relevant senior chef level in a quality-led kitchen. · Excellent organisation, communication and station management. · Sound food safety and allergen knowledge. · Commercial awareness covering yield, waste and stock. · Calm leadership and a genuine interest in developing others. · Ability to plan prep and deployment from bookings, sales patterns and available labour. · Confidence conducting food-safety checks and challenging unsafe or inconsistent practice immediately. CONTRIBUTION TO THE BRAND · Deliver relaxed, informed hospitality: confident and precise, but never stiff or over-rehearsed. · Treat exceptional food and wine with respect and communicate their quality in an approachable way. · Recognise regular guests and contribute to the warmth, rhythm and personality of a true neighbourhood bistro. STANDARDS, SAFETY & COMPLIANCE · Act as the responsible kitchen lead when delegated, including allergy briefings, due-diligence checks and escalation of unsafe practice. · Ensure knives, heat, lifting, chemicals and equipment are used safely and that new colleagues are trained before independent use. · Separate, label, chill, cool, reheat and dispose of food in line with approved controls and shelf-life standards. KEY WORKING RELATIONSHIPS Reports to Sous Chef / Head Chef. Works closely with the Head Chef, section chefs, kitchen porters, front of house and suppliers. Direct reports or delegated colleagues: Section team when delegated. WORKING REQUIREMENTS · Work the agreed rota and support reasonable flexibility during busy periods, events, openings or team absence. · Complete required training and follow all food safety, allergen, licensing, health and safety and safeguarding procedures relevant to the role. · Carry out other reasonable duties consistent with the level and purpose of the role as the site develops. · The role includes standing for long periods and handling equipment, stock or loads safely; reasonable adjustments will be considered. TPBN1_UKCT
